Party Bean Dip

1 pound ground beef, lean
1 large onion -- chopped
2 cans(15oz) pinto beans -- rinsed & drained
1 cup ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
pinch cayenne -- or to taste
1/2 cup pimiento-stuffed green olives or -- drained
1- 2 1/4 oz can sliced ripe olives
1 1/2 cups cheddar cheese -- shredded
Tortilla chips & fresh cut-up vegetables for serving

In a large skillet on top of the stove, cook the beef with the onion over medium-high heat, stirring, until browned, 6 to 8 minutes. Drain off any fat.

Turn into a 3 1/2 quart electric slow cooker. Add the beans, mashing up to half of them with a fork. Stir in the ketchup, chili powder, cumin, garlic powder, cayenne, and olives until well mixed.

Cover and cook on high heat setting 1 1/2 hours or on low setting 3 hours.

Stir in 1 cup of the cheese, mixing well. Top with the remaining 1/2 cup cheese. Serve immediately with tortilla chips and fresh vegetables. Refrigerate any leftovers.

Party Bean Dip printer friendly version located here.
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